Salsa is a traditional Mexican sauce that is so universal that in our days they gained popularity around the world. Invented several thousand years ago, it has a very interesting and rich history. Unfortunately, the initial recipe for cooking this sauce is lost, but only the tribes of the ancient Incans, Aztecs and Maya for the first time, is known.

This sauce is made of boiled and crushed tomatoes or phizalis, onions, buggy peppers, garlic and other spices. The salsa is traditionally served as a sauce to Tortiliam or Takos, but lately it has become a universal additive to completely diverse dishes. For example, this sauce perfectly complements the meat and can even serve as an excellent marinade when cooking. We have gathered ten best recipes for this sauce that can open up new tastes of familiar home food at each kitchen.

Pico de Galo

4 medium tomatoes;

1 small red bulbs;
1 chili pepper;
1/4 cup of chopped cilantro;
Juice of 2 limes;
1/2 teaspoon salts;

Mix all the ingredients in the bowl. Leave for 30 minutes so that the ingredients have had a taste of each other. Serve with chips or as a side dish to fried chicken or fish.

Salsa from Physalis with green pepper

500 grams of Physalis;
3 cloves of garlic;
2 green peppers serrano;

1/4 teaspoon of cumin;
1/8 teaspoon of Cayenne pepper;
3/4 teaspoon salts;


2 tablespoons of finely chopped onions;

Boil Physalis in boiling water for about 6 minutes. Mix all the other ingredients and beat the blender. Cool before use.

Spicy tomato sauce with cilantro and chili pepper

2 medium tomatoes;
2 cloves of garlic;
2 pepper halapeno;
2 chili peppers (without seeds);
1 tablespoon of lime juice;
1 1/2 teaspoons of salts;
1 tablespoon of olive oil;
2 tablespoons of crushed cilantro;
1/3 cups finely chopped red onions;

Boil tomatoes and garlic for 2 minutes. Drain boiling water and rinse with cold water. In the kitchen process, grind the ingredients to the pasty consistency, fake and serve on the table.

Lebanese tomato salsa

3 tablespoons of olive oil;
8 medium tomatoes;
2 cloves of garlic;
Salt
2 teaspoons of Cayenne pepper;
1 tablespoon dried mint (optional);

Heat the oil in a deep frying pan on medium fire. Lay out tomatoes and garlic, season with salt and pepper and fry stirring around 5 minutes. Add pepper and mint and extinguish for about 5 minutes, until the mixture thickens. Season salt and let cool.

Salsa Chile

50 grams of dried chili peppers;
2 fresh chili peppers;
1 average bulb;
4 cloves of garlic;
1 tablespoon salt;
2 tablespoons of white vinegar;

Fry chili pepper on a strong fire, stirring. Then fillet one and a half glasses of water, add onions and garlic. Bring to a boil. Reduce the fire and boil on slow heat until the pits are sophisticated. Grind the mixture by a blender and serve with Taco cornpills.

Salsa Habaro in Yucatanian

25 Fresh Habero Peppers;

2 garlic heads;
1 1/4 cups of fresh lime juice;
2 teaspoons of salt plus;

Fry peppers in a dry frying pan to black crust, then pull out, mix with the other ingredients and beat the blender.

Guahilo Chile Salsa

About 20 pits Guahilo;
6 cloves of garlic;
1 1/2 teaspoons of salts;
3 tablespoons of apple vinegar;
1 teaspoon of garlic powder;
1 small bulb;

Heat a large dry cast-iron frying pan on medium fire. Put peppers and roast turning around three minutes. Using kitchen scissors, cut the peppers into a big mission, fill in two glasses of hot water and let it absign for 10 minutes. Add garlic and take a blender to a homogeneous mass.

Salsa with tomatoes, corn and avocado

Ripe tomatoes;
Sweet corn in beans;
2 avocado;
Kinza;
Chile paste;
Salt;

Cut the tomatoes and avocado cubes, mix with chopped cilantro and pasta chili, season with fresh lemon juice.

Salsa Borraccha

8 chili peppers;
1/2 cups of fresh orange juice;
1/2 cup gold tequila;
1 garlic clove;
4 tablespoons of olive oil;
Salt and fresh black pepper;
1/4 cups of feta cheese;

Fry chili in a dry pan, grind in a blender. Add orange juice, tequila, garlic and 2 tablespoons of olive oil. Grind and send before serving for several hours to the fridge.

Vegetable Salsa with Physalis

500 grams of purified Physalis;
1 average bulb;
1 garlic clove;
1 large chili pepper (seeds remove);
1/4 cups of fresh cilantro;
Salt;

Physalis grind in a puree, mix with a finely chopped onion, squeeze garlic, pour a cilantro and finely chopped chili. Grind in the blender and fill with salt.

Physalis Vegetable is the form of green mini tomatoes from the Parenic family, from which jam can be prepared, as well as sauces and marinades.
Until today, authentic Salsa in Mexican cuisine was Salsa from Physalis.
The adoras of Mexican cuisine (like me) know that it is possible to repeat her taste only using authentic spices and recipes, it is desirable even to use products grown on South American Earth. This product is very suitable for a description, because the phizalis is a rather capricious plant and not enough mature even on the warm Kuban Earth, but to fertilize them only by organic.
Therefore, today I will tell you how to prepare a delicious avocado sauce and Frontera Salsa

Bright packaging clearly attracts attention, and what taste you definitely do not suspect until you open the lid))

Frontera, Gourmet Mexican Salsa, Tomatillo, Medium, 16 OZ (454G)

As part of: Physalis, Tomatoes, Water, Garlic, Pernar Serrano Chile, Onions, Coriander, Elected Cane Juoped, Spices, Xanthan Gum. The taste is very similar to the Spanish soup Gaspacho, with a pleasant edification, which Sererano pepper asks here (10,000-25,000 on the scale of the Skovylla, which is higher than tobasco and halapeno), but the sharpness is a balanced, warming and causing desire to repeat. Despite the presence of the evaporation juice of the cane Salsa is not at all sweet, I really want to add sugar or honey,
The consistency of the sauce is also liquid, it seems that it can be pouring it into a plate and to eat instead of soup, but consumption is quite economical, for giving the Mexican flavor, enough 2-3 centions on a dish. And in the bank almost half a liter of this salsa!

Purely intuitive me wanted to add Salsa to avocado. Its delicate taste and soft consistency shall be sharpened by salsa and turn into a dense sauce like guacamole, which can be added to the taxos or nachos
On 2 servings of sauce:

• 1 Ripe avocado


• 2 st aphouses Frontera salsa


• 1 chl sugar (optional)

Take an avocado fork, finally chopping. Add Salsa. Optionally, you can add salt, sugar or spices, such as garlic powder.
Prepare Mexican pellets, fill with stuffing (I have a turkey with green mahams), add our sauce from above!
Quickly, tasty and very helpful! You can also fly the corn chips of the Nachos together with the sauce.
I recommend trying!

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Physalis Vegetable is the form of green mini tomatoes from the Parenic family, from which jam can be prepared, as well as sauces and marinades.
Until today, authentic Salsa in Mexican cuisine was Salsa from Physalis.
The adoras of Mexican cuisine (like me) know that it is possible to repeat her taste only using authentic spices and recipes, it is desirable even to use products grown on South American Earth. This product is very suitable for a description, because the phizalis is a rather capricious plant and not enough mature even on the warm Kuban Earth, but to fertilize them only by organic.
Therefore, today I will tell you how to prepare a delicious avocado sauce and Frontera Salsa

Bright packaging clearly attracts attention, and what taste you definitely do not suspect until you open the lid))

Frontera, Gourmet Mexican Salsa, Tomatillo, Medium, 16 OZ (454G)

As part of: Physalis, Tomatoes, Water, Garlic, Pernar Serrano Chile, Onions, Coriander, Elected Cane Juoped, Spices, Xanthan Gum. The taste is very similar to the Spanish soup Gaspacho, with a pleasant edification, which Sererano pepper asks here (10,000-25,000 on the scale of the Skovylla, which is higher than tobasco and halapeno), but the sharpness is a balanced, warming and causing desire to repeat. Despite the presence of the evaporation juice of the cane Salsa is not at all sweet, I really want to add sugar or honey,
The consistency of the sauce is also liquid, it seems that it can be pouring it into a plate and to eat instead of soup, but consumption is quite economical, for giving the Mexican flavor, enough 2-3 centions on a dish. And in the bank almost half a liter of this salsa!

Purely intuitive me wanted to add Salsa to avocado. Its delicate taste and soft consistency shall be sharpened by salsa and turn into a dense sauce like guacamole, which can be added to the taxos or nachos
On 2 servings of sauce:

• 1 Ripe avocado


• 2 st aphouses Frontera salsa


• 1 chl sugar (optional)

Take an avocado fork, finally chopping. Add Salsa. Optionally, you can add salt, sugar or spices, such as garlic powder.
Prepare Mexican pellets, fill with stuffing (I have a turkey with green mahams), add our sauce from above!
Quickly, tasty and very helpful! You can also fly the corn chips of the Nachos together with the sauce.
I recommend trying!

1 /10

• —1—
  Vegetable Salsa with Physalis

  Ingredients:

  500 grams of purified Physalis;
  1 average bulb;
  1 garlic clove;
  1 large chili pepper (seeds remove);
  1/4 cups of fresh cilantro;
  Salt;

  Process:
  Physalis grind in a puree, mix with a finely chopped onion, squeeze garlic, pour a cilantro and finely chopped chili. Grind in the blender and fill with salt.

• —2—
  Pico de Galo

  Ingredients:
  4 medium tomatoes;
  1 small red bulbs;
  1 chili pepper;
  1/4 cup of chopped cilantro;
  Juice of 2 limes;
  1/2 teaspoon salts;

  Process:

  Mix all the ingredients in the bowl. Leave for 30 minutes so that the ingredients have had a taste of each other. Serve with chips or as a side dish to fried chicken or fish.

• —3—
  Salsa from Physalis with green pepper

  Ingredients:
  500 grams of Physalis;
  3 cloves of garlic;
  2 green peppers serrano;
  1 tablespoon of lime juice;
  1/4 teaspoon of cumin;
  1/8 teaspoon of Cayenne pepper;
  3/4 teaspoon salts;
  
  
  2 tablespoons of finely chopped onions;

  Process:
  Boil Physalis in boiling water for about 6 minutes. Mix all the other ingredients and beat the blender. Cool before use.

• —4—
  Spicy tomato sauce with cilantro and chili pepper

  Ingredients:
  2 medium tomatoes;
  2 cloves of garlic;
  2 pepper halapeno;
  2 chili peppers (without seeds);
  1 tablespoon of lime juice;
  1 1/2 teaspoons of salts;
  1 tablespoon of olive oil;
  2 tablespoons of crushed cilantro;
  1/3 cups finely chopped red onions;

  Process:
  Boil tomatoes and garlic for 2 minutes. Drain boiling water and rinse with cold water. In the kitchen process, grind the ingredients to the pasty consistency, fake and serve on the table.

• —5—
  Lebanese tomato salsa

  Ingredients:
  3 tablespoons of olive oil;
  8 medium tomatoes;
  2 cloves of garlic;
  Salt
  2 teaspoons of Cayenne pepper;
  1 tablespoon dried mint (optional);

  Process:
  Heat the oil in a deep frying pan on medium fire. Lay out tomatoes and garlic, season with salt and pepper and fry stirring around 5 minutes. Add pepper and mint and extinguish for about 5 minutes, until the mixture thickens. Season salt and let cool.

• —6—
  Salsa Chile

  Ingredients:
  50 grams of dried chili peppers;
  2 fresh chili peppers;
  1 average bulb;
  4 cloves of garlic;
  1 tablespoon salt;
  2 tablespoons of white vinegar;

  Process:
  Fry chili pepper on a strong fire, stirring. Then fillet one and a half glasses of water, add onions and garlic. Bring to a boil. Reduce the fire and boil on slow heat until the pits are sophisticated. Grind the mixture by a blender and serve with Taco cornpills.

• —7—
  Salsa Habaro in Yucatanian

  Ingredients:

  25 Fresh Habero Peppers;
  2 garlic heads;
  1 1/4 cups of fresh lime juice;
  2 teaspoons of salt plus;

  Process:
  Fry peppers in a dry frying pan to black crust, then pull out, mix with the other ingredients and beat the blender.

• —8—
  Guahilo Chile Salsa

  Ingredients:
  About 20 pits Guahilo;
  6 cloves of garlic;
  1 1/2 teaspoons of salts;
  3 tablespoons of apple vinegar;
  1 teaspoon of garlic powder;
  1 small bulb;

  Process:
  Heat a large dry cast-iron frying pan on medium fire. Put peppers and roast turning around three minutes. Using kitchen scissors, cut the peppers into a big mission, fill in two glasses of hot water and let it absign for 10 minutes. Add garlic and take a blender to a homogeneous mass.

• —9—
  Salsa with tomatoes, corn and avocado

  Ingredients:
  Ripe tomatoes;
  Sweet corn in beans;
  2 avocado;
  Kinza;
  Chile paste;
  Salt;

  Process:
  Cut the tomatoes and avocado cubes, mix with chopped cilantro and pasta chili, season with fresh lemon juice.

• —10—
  Salsa Borraccha

  Ingredients:
  8 chili peppers;
  1/2 cups of fresh orange juice;
  1/2 cup gold tequila;
  1 garlic clove;
  4 tablespoons of olive oil;
  Salt and fresh black pepper;
  1/4 cups of feta cheese;

  Process:
  Fry chili in a dry pan, grind in a blender. Add orange juice, tequila, garlic and 2 tablespoons of olive oil. Grind and send before serving for several hours to the fridge.

In principle, the salsa can be salad. Looking at how finely apply the ingredients. But, usually, it is preparing from finely chopped tomatoes - ripe, brown, yellow or even green, as well as - Physalis or Tomatulo, Feichoa with the addition of chili pepper, bow, garlic, greenery and spices.

Each people, despite its own features of cooking, always there is a sauce or seasoning in the menu, which improves or emphasizes the taste of the finished dish - and mustard, ketchup and mayonnaise.

The history of modern Mexican cuisine is lost in the times of Aztecs and Maya. At least - thirty-century! In the hot Mexico, where people are as hot and burning as the sun, and sauces are no less burning. Even the famous incendiary dance is named after this sauce - salsa.

Salsa is usually supplied as a sauce to the Torto or Taco, it can be raw, and may be thermally processed. Typical sauce - (Pico de Gallo) is mixed and fed in raw form. Pico-de-Gallo, translated as "Cover Beak", Fresh Sauce from Grinding Tomatoes, Luke and Pepper-Chile. All sorts of ingredients can be added to the composition - lemons, avocado, lime, cucumber and radish.

Salsa Sauce Recipe is possible using green tomatoes. There is one subtlety here. Green tomatoes contain Solan - a poisonous alkaloid, which is contained in the plants of the Parenic family.

Solanin in the misappropriate tomatoes is dangerous, but when tomatoes grow up to a normal size and begin to brighten, become white-green, milk, or slightly pink, the content of Solanin is sharply reduced and the fruits can be eaten after singing, marination, quay.

Therefore, for security purposes, it is worth not to use the greatest tomatoes. If there is no opportunity to buy Physalis, which does not contain a Solan, then it is better to use brown tomatoes, and even better yellow. This is not a problem in the season of vegetables. A little salsa will not be superfluous when serving salad.

Salsa sauce. Step-by-step recipe

Ingredients (4 servings)

• Physalis or Yellow Tomatoes 0.5 kg
• Green sharp pepper 1 PC
• Garlic 4-6 cloves
• Kinza 1 beam
• Lime 1 pc
• White bulb 1 pcs
• Salt, olive oil, black pepper taste

1. Such sauces are in many cuisines in the world, and often they are called the same Salsa Verde, although completely different in composition and method of preparation. In Mexican cuisine, this is a mashed potato (Physalis), sharp halapeno, white onions and coriander. In American cuisine, the sauce is often preparing a fairly widely speaking recipes, and not limited to the usual products.

   Yellow Tomatoes, Pepper, Greens for Sauce

2. By the way, Salsa (Salsa Guacamole)"One of my favorite sauces is preparing an avocado puree, Lyme and Chile Juice." From the region to the region, a local flavor is added to the base and its own inherent in this region, the set of additives.
3. Yellow tomatoes or Physalis cut across two parts and knife tip Delete seeds. Cut a knife to the flesh of tomatoes finely enough, but so that the pieces of tomato are clearly determined. Optionally, it can be removed from the fruit of the skin, but it is practically not determined in the sauce.
4. Half white bulbs, peeled garlic and sharp peppers without seeds - cut into large pieces. Cinema greens are slightly crushed. The sharp pepper in the salsa is used by Khalapeno, but for the absence of this variety, the local grade is quite suitable. The amount of sharpness in the sauce is exclusively for your taste.

   Prepare a cilantro, garlic, pepper and onions

5. Add a pinch of salt and large ground black peppers. Squeeze the juice of half lime. Add 1 tbsp. l. Olive oil and grind all ingredients.
6. Actually, all. It remains to mix a sharp vegetable puree and sliced \u200b\u200btomatoes or phizalis.

   Grind tomatoes and mix with acute greens

7. Usually, the salsa is served to meat or vegetable dishes, burrito, chips from corn flour. But it can be used as an independent dish, for example, for filling - Tortilla (fresh cake from corn or wheat flour) Stipped by anything.